Thunnus thynnus Linnaeus, 1758, commonly known as bluefin tuna or atorro, is one of eight species of tuna belonging to the Scombridae family, Actinopterygii class. The species has distinct populations on the eastern and western shores of the Atlantic Ocean and the Mediterranean, and is extinct in the Black Sea. Closely related to the species Thunnus maccoyii (from the temperate and subtropical waters of the Southern Hemisphere) and Thunnus orientalis (from the Pacific Ocean), it is a top predator that is the subject of an important fishery, which is why it is in danger of extinction.
Tuna is a highly prized fish for food. It is an oily fish par excellence, with 12% fat, rich in omega 3 acids, and a contribution of 200 per 100 grams. It can be eaten directly roasted, grilled, baked, stewed or even raw, in carpaccio or preserved. In Andalusia, the typical preparation is mojam: salted and dried tuna loin. In the Basque Country and Navarre, the most typical preparation is the so-called marmitako, tuna stewed in tomato sauce.
Tuna fishing, which has been intense for centuries, has been greatly boosted by its use in oriental cuisine, particularly in Japan, where it is highly prized for making sushi, sashimi and tataki, dishes that are now popular in other cultures. Currently, around 70% of the catches caught in the Mediterranean are exported to Japan, at prices that reach 100 euros/kg.